Love-Filled Red Velvet Cookie Cake

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Let’s talk about love—specifically, love in dessert form. This Red Velvet Cookie Cake is everything you need to make Valentine’s Day extra special. Picture this: the rich cocoa flavor of red velvet, the soft chewiness of a cookie, and the decadence of cream cheese frosting all rolled into one irresistible dessert. Trust me, you’re going to love this. Whether you’re sharing it with someone special or enjoying it solo with a big cup of tea, this one’s a game-changer. Bonus points: it’s super easy to make! Let’s bake love, one slice at a time.

Why You’ll Love Love-Filled Red Velvet Cookie Cake

  • Perfectly Festive: The red velvet hue makes this cake the ultimate Valentine’s treat—or anytime you want to spread some love.
  • Crowd-Pleaser: Whether for a romantic date or a party, this cookie cake is always the star of the table.
  • Easy Yet Impressive: No complicated techniques here, just straightforward steps that yield a bakery-worthy dessert.
  • Customizable Fun: Decorate it with sprinkles, candies, or even write a message on top for extra flair!
  • Irresistible Flavor Combo: Chocolatey, tangy, creamy—every bite is pure bliss.

Ingredients

(Note: The full ingredient list with measurements is available in the recipe card below.)

Ingredients for the Cookie Cake

  • Red Velvet Cake Mix: The base for our cookie cake, giving it that vibrant color and cocoa flavor.
  • Butter: Adds richness and helps bind everything together.
  • Eggs: For structure and that perfect chewy texture.
  • White Chocolate Chips: Sweet pockets of melty goodness in every bite.

Ingredients for the Cream Cheese Frosting

  • Cream Cheese: Tangy and creamy, the hero of our frosting.
  • Powdered Sugar: For sweetness and a smooth consistency.
  • Vanilla Extract: Enhances all the delicious flavors.
  • Milk: Just enough to make the frosting perfectly spreadable.

Instructions

Prepare the Cookie Cake

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. Mix the Dough: In a large bowl, combine the red velvet cake mix, melted butter, and eggs. Stir until a thick dough forms. Fold in the white chocolate chips.
  3. Bake the Cake: Press the dough evenly into the prepared pan. Bake for 18-22 minutes or until the edges are set and the center is just slightly underbaked—it will firm up as it cools.
  4. Cool Completely: Let the cookie cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Make the Cream Cheese Frosting

  1. Beat the Cream Cheese and Butter: In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Add the Sugar and Vanilla: Gradually add powdered sugar and vanilla extract, beating until fluffy. Add a splash of milk if needed to reach a spreadable consistency.

Assemble and Decorate

  1. Frost the Cake: Spread the cream cheese frosting over the cooled cookie cake.
  2. Decorate with Love: Add sprinkles, candies, or pipe fun designs with extra frosting. Slice, serve, and savor every bite!

How to Serve Love-Filled Red Velvet Cookie Cake

This cookie cake shines on its own, but you can pair it with these fun ideas:

  • A Scoop of Ice Cream: Vanilla, chocolate, or strawberry ice cream turns this treat into a dreamy dessert.
  • Fresh Berries: Add a pop of color and a burst of tartness with raspberries or strawberries.
  • Coffee or Hot Chocolate: The perfect cozy pairing for this indulgent dessert.

Additional Tips

  • Chill the Dough: If your dough feels sticky, pop it in the fridge for 10 minutes to make it easier to handle.
  • Double the Love: Want a thicker cookie cake? Use two pans and stack them with frosting in between!
  • Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.

FAQs

  1. Can I use homemade red velvet cake mix?
    Yes! A homemade mix works beautifully for this recipe.
  2. Can I skip the white chocolate chips?
    Sure! You can replace them with dark chocolate chips, nuts, or leave them out entirely.
  3. What if I don’t have a round pan?
    A square pan works too, or you can use a heart-shaped pan for extra Valentine’s flair!
  4. Can I make this ahead?
    Absolutely! Bake the cookie cake a day in advance and frost it before serving.
  5. How do I know when it’s done baking?
    The edges should be set, and the center should look slightly soft but not jiggly.
  6. Can I freeze the cookie cake?
    Yes! Wrap it tightly in plastic wrap (unfrosted) and freeze for up to 2 months. Thaw before frosting.
  7. What if my frosting is too runny?
    Add more powdered sugar, one tablespoon at a time, until it thickens.
  8. Can I make the frosting dairy-free?
    Use a plant-based cream cheese and butter alternative for a vegan-friendly frosting.
  9. Can I add food coloring to make it extra red?
    Yes! A few drops of red gel food coloring will enhance the vibrant hue.
  10. What toppings work well besides sprinkles?
    Crushed cookies, edible glitter, or even a drizzle of chocolate ganache will take it to the next level.

Conclusion

There you have it—your Love-Filled Red Velvet Cookie Cake is ready to steal the show! Whether you’re celebrating Valentine’s Day, a special occasion, or just treating yourself (because why not?), this dessert is guaranteed to make hearts melt. With its rich flavor, creamy frosting, and festive color, it’s the perfect way to show someone you care—or just indulge in a little love for yourself. The best part? It’s as easy to make as it is delicious. So, grab your ingredients and get ready to impress your taste buds. Trust me, you won’t be disappointed!

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Love-Filled Red Velvet Cookie Cake

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Celebrate love with this indulgent Red Velvet Cookie Cake, a perfect Valentine’s Day treat! Featuring a soft, chewy red velvet cookie base, sweet white chocolate chips, and creamy cream cheese frosting, this cake is a guaranteed hit. Decorate with sprinkles for a festive finish!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 servings
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  1. For the Red Velvet Cookie Cake:
    • All-purpose flour
    • Baking soda
    • Cocoa powder
    • Salt
    • Unsalted butter, softened
    • Sugar
    • Large egg
    • Vanilla extract
    • White vinegar
    • Red food coloring
    • White chocolate chips

    For the Cream Cheese Buttercream Frosting:

    1. Cream cheese, softened
    2. Unsalted butter, softened
    3. Powdered sugar
    4. Vanilla extract
    5. Sprinkles (for decoration)

Instructions

Preheat & Prep:

  • Preheat oven to 350°F (175°C).
  • Grease a 9-inch round cake pan or line it with parchment paper.

Make the Cookie Dough:

  1. In a bowl, whisk together flour, baking soda, cocoa powder, and salt.
  2. In another bowl, cream together softened butter and sugar until light and fluffy.
  3. Add egg, vanilla extract, white vinegar, and red food coloring to the butter mixture; mix until well combined.
  4. Gradually mix in dry ingredients until just incorporated. Fold in white chocolate chips.

Bake the Cookie Cake:

  1. Press the dough evenly into the prepared pan.
  2. Bake for 18-22 minutes, or until the edges are set, and a toothpick inserted in the center comes out clean.
  3. Let the cake cool completely in the pan.

Make the Frosting:

  1. Beat softened cream cheese and butter together until smooth and creamy.
  2. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.

Decorate:

  1. Spread the frosting over the cooled cookie cake.
  2. Add sprinkles or other decorations to celebrate the occasion.

Notes

  • For a richer red color, gel-based food coloring works best.
  • To avoid overmixing the dough, fold in the dry ingredients gently.
  • Store leftover cookie cake in an airtight container in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: ~350 kcal
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg

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